-
1
Lightly sprinkle the fish with the Creole Seafood Seasoning.
-
2
In a hot cast-iron skillet over medium heat, melt the butter.
-
3
Sear the fish on both sides until the flesh is opaque about 3 minutes each side.
-
4
Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat.
-
5
Serve each fillet with 1/4 cup sauce.
-
6
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
7
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
-
8
Combine all the ingredients and mix.
-
9
Store in a sealed container.
-
10
Melt the butter and margarine in a 1-quart saucepan over low heat.
-
11
Raise the heat and bring to a rapid boil.
-
12
Remove from the heat and cool, about 5 minutes.
-
13
Skim the foam from the top and discard.
-
14
Pour the butter into a large glass measuring cup and set aside.
-
15
Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients.
-
16
Mix together with a metal whisk until blended.
-
17
Place the bowl over a pan of slowly simmering, but not boiling, water.
-
18
The bowl must never touch the water.
-
19
Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape.
-
20
Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes.
-
21
This amount of beating is important so that the cooked eggs will better be able to hold the butter.
-
22
Remove the bowl from the pan of hot water.
-
23
Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce.
-
24
Make sure the butter you add is well mixed into the sauce before adding more.
-
25
Continue gradually adding the surface butterfat until you've added about 1 cup.
-
26
So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well.
-
27
Use any remaining bottom solids in another dish.
-
28
Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce.
-
29
The butterfat thickens the sauce, so you may not need to use it all.
-
30
Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve).
-
31
Cook's Notes:
-
32
Beat the yolks over heat long enough to fill them with lots of air bubbles - but be careful to control the heat so the yolks don't harden.
-
33
In order for the butter to enter, fill and expand the bubbles in the yolks, they have to be in a liquid state.
-
34
Once you start adding the melted butter, don't apply heat again because that would cause the oil to expand too much and break the air bubbles, resulting in a separated sauce.
-
35
For the same reason, don't reheat the sauce once it is completed.
-
36
Don't let the sauce get too cool, either, because the oil will congeal and contract and cause the bubbles to burst.
-
37
The ideal is to keep the sauce as close to body temperature as possible.
